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Nothing beats a chopped beef sandwich, in my opinion. It’s like the perfect sandwich: savory, salty, smoky brisket – the perfect combination of lean and fatty meat – tossed in a spicy, flavorful BBQ sauce, and thrown onto a bun with pickles. It just doesn’t get any better.
Chopped beef is not just chopped brisket; there is a certain part of the brisket you want to chop, a certain way you want to chop it, and Texans have been perfecting the recipe for years, and I’m going to show you how to make the best Texan Chopped Beef you’ve ever had!
The common misconception is that chopped beef is just chopped brisket, but it’s specifically chopped brisket point (fatty end).
Using only the meat from the point end of the brisket gives you the perfect fat-to-meat-to-sauce ratio.
When you’ve finished smoking your brisket, use your knife to slice between the flat and the point to remove the point end of the brisket.
Grab a sharp chef’s knife and chop the point up finely.
When it’s chopped, you can add ¼ cup of your favorite BBQ sauce or whip up a batch of our Texas-style barbecue sauce and use that.
Give it another chop to incorporate the sauce into the beef.
Once the sauce and the beef are combined, you’ve got the perfect chopped beef!
Grab a bun, load on some of that beef, throw on as many pickles as desired, and you have yourself the best chopped beef sandwich you’ll ever eat.
Serve extra pickles and BBQ sauce on the side.